Veggie num num : Baked Whole Potatoes w/ Summer Vegetables

Loading ...

This is a healthy and satisfying dish for a light evening meal. The idea came from a baked fish recipe by Nancy Duran; but here I have used whole new potatoes instead. The lentils add a little extra texture and protein to an otherwise quite simple but none-the-less very tasty dish. Use tined lentils if you do not have time to cook your own. Serve with delicious bread like focaccia or with rice for a nutritious vegan summer meal.

Preparation time: 40mins (+ 30mins to prepare the lentils)
Serves 4

¾ brown lentils
½ brown onion, peeled and quatered
1 large clove of garlic, peeled
2 bay leaves
6 new whole potatoes, scrubbed
2 zucchini, sliced into wedges
1 red onion, sliced into wedges
2 large tomatoes, sliced into wedges
2 tbs sliced black olives (optional)

for the dressing

juice of ½ a lemon
½ tbs whole grain mustard
1½ tbs olive oil
½ cup fresh parsley, roughly chopped

Rinse the lentils well until the water runs clear. In a saucepan bring the lentils to boil with 2 ½ cups of fresh water, the brown onion, garlic and bay leaves.

Turn to a low heat and simmer for 20-25 minutes until lentils are tender; drain and rinse under cold water; remove the whole clove of garlic, dice finely and set aside.

Preheat the oven to 200°C.

Par-boil the potatoes by placing them in boiling water for 10 minutes; drain and set aside.

Toss the zucchini, red onion, tomato, olives and lentils along with the onion and bay leaves in a little olive oil with salt and pepper to taste; arrange in a baking dish.

Lightly score the par-boiled potatoes and set on top of the vegetables; lightly drizzle with a little extra olive oil.

Bake for 25-30 minutes; until potatoes are cooked through and vegetables are soft; remove bay leaves.

Meanwhile make the dressing by combining all ingredients with reserved diced garlic.

Serve the vegetables topped with parsley and drizzled with dressing.

Great with a warm focaccia or over a bed of rice.